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Chicken Vegetable Soup
5 Carrots; cut in 1/2" pieces
4 Celery stalks; 1/2" pieces
1 lg Onion; chop fine
3 lb Chicken backs and wings
4 Chicken bouillon cubes
3/4 ts Pepper
3 qt Hot water
Combine all ingredients in removable liner and stir thoroughly. Place liner in base. Cover and cook in slow cooker on low 7 to 8 hours; high 3 to 4 hours. Remove chicken pieces from soup, discard bones and return meat to soup.
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